The protein contained in rice and dal complement each other to give a higher quality protein which is the corner stone of our nutritious meal. Be sure not to rinse the rice more than required to remove the dirt since excess washing will result in loss of vitamins.

masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra | with 17 amazing images masala khakhra, a famous Gujarati dry snack is made from whole wheat flour, besan, low fat milk, chilli powder, salt, oil and water. The dough is rolled out and cooked on a tava with pressure applied till crisp. The only difference between masala khakhra and whole wheat khakhra is the addition of chilli powder, a bit of besan and low fat milk. I would like to share some important tips to make the perfect Gujarati whole wheat masala khakhra. 1. Knead it into a soft dough without using any water. If you are not using any milk, then use water and knead. This whole wheat masala khakhra dough should be kneaded just like a roti dough but a little harder. 2. Using more flour for rolling, roll out the dough into a very thin 175 mm. (7") diameter circle. Make sure the masala khakhra is thin or else it will not be crispy. masala khakhra, I usually make a large batch of these and store them in an air-tight container for those hungry times. They stay well for upto 15 days and make an ideal low calorie snack for you and your family. With a little imagination and a wee bit of effort, you can spice them differently or even experiment with different kinds of flours like jowar, bajra, oats to make delicious low calorie munchies. See our bajra methi khakhras and oats methi multiflour khakhras. Enjoy our masala khakhra | whole wheat masala khakhra | Gujarati whole wheat masala khakhra | healthy whole wheat masala Khakhra with detailed step by step photos.

toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with 32 amazing images. toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka is a thoughtful combination of everyday ingredients that come together in the form of a tadka to give this dal a thoroughly enjoyable flavour that lingers on the palate for a long time. Learn how to make restaurant style toor dal fry. We have used a combination of toor dal and masoor dal to give this restaurant style toor dal fry a perfect texture and mouth-feel. The dals are a good source of protein. Serve them to kids, adults and senior citizens to nourish cells of the body. The protein along with fibre from dal also satiates you for a long time thus giving a feeling of satiety. Also B vitamins from dals help in energy metabolism. To make toor dal fry, combine the dals, 2½ cups of water, turmeric powder, and salt in a pressure cooker, mix well and pressure cook for 2 whistles. Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds, cumin seeds and onions and saute for 2-3 minutes. Saute the ginger, garlic and green chillies for 1-2 minutes. Add the kashmiri red chilli, curry leaves and sauté on a medium flame for 2-3 minutes. Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add chilli powder and a pinch of asafoetida and cook for about 1 minute. Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the garam masala, mix well and cook for 1-2 minutes. Serve the dal fry with toor dal immediately garnished with coriander. The aroma of toor dal tadka tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! One of the most popular dals, the toor dal fry is seen in most restaurant and wedding spreads. It can also be carried in the dabba to enjoy a healthy and tasty meal at work or in school. You can serve the dal fry with toor dal with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Tips for toor dal fry. 1. Remember to soak the masoor dal well in advance before cooking. 2. Add the flavouring ingredients in the order mentioned in the recipe, to get the best flavour and aroma. 3. Diabetics and heart patients can also enjoy this dal provided only 1 to 2 tsp of ghee is used in the tempering. Enjoy toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with step by step photos below.

potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | with 18 amazing images. potatoes and buckwheat pakora recipe is a crispy and flavorful snack with a unique texture. Learn how to make potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | potatoes and buckwheat pakora, also known as "vrat" or "fasting" pakoda, is a delectable and crispy snack that is commonly prepared during Hindu fasting periods, such as Navratri or Ekadashi. kuttu ki vrat pakodi is a delicious and irresistibly crunchy snack, made using mashed potatoes and buckwheat flour. The addition of crushed peanuts, green chilies, and coriander adds a burst of flavor and crunch. pro tips to make kuttu ki vrat pakodi: 1. Instead of boiled potatoes you can also use grated potatoes to make this recipe. 2. Do not over crowd the pakodis while deep frying otherwise they’ll soak a lot of oil. 3. Serve the vrat pakodis hot and crispy to enjoy its best flavours. Enjoy potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | with detailed step by step photos.

One dish meals are quite a rage in this fast-paced world where one has very little time to spend in the kitchen! here is an easy-to-make and healthy one dish meal using vaal dal.

The tamatar dhania ka shorba is a punjabi's version of the ever popular tomato soup. Shorbas were made popular by the princes and maharajas in india. Served piping hot, this shorba combines the goodness of tomatoes and coriander. Besan is used as a thickening agent for the shorba. The curry leaves, mustard seeds and cumin seeds impart a deliciously indian flavour and the sugar helps curb the tanginess of the tomatoes

Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish.

masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with 39 amazing images. Dhaba style chana dal fry is an easy healthy Indian lentil which tastes delicious within few minutes. Learn how to make masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | Chana Dal is commonly used as one of the ingredients in various subzis, rice preparations and snacks. However, here is an chana dal takda prepared from chana dal, spiked up with tomato and onions, laced with simple spice powders. You will love the soothing flavour of this easy dal. Chana Dal is an easy healthy Indian lentil dish made with split chickpeas, onion, tomatoes, ginger, garlic, herbs, and spices. It is vegan, gluten-free, and so easy to make. This delicious Dhaba style chana dal fry recipe pairs perfectly with roti, naan, or rice and makes a nutritious, protein-packed, hearty, and comforting meal. pro tips to make masala chana dal: 1. Dal tends to thicken if kept for longer time, then just add little water and re-heat. 2. Make sure to cook the dal in 2 whistles only to avoid it from being mushy, maintain the mouthfeel of the dal. 3. Dhaba style chana dal fry serve it hot with jeera rice or roti of your choice. Enjoy masala chana dal recipe | Dhaba style chana dal fry | chana dal takda | with detailed step by step photos.

microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below.

punjabi baingan bharta | baingan bharta | punjabi eggplant | roasted eggplant mash | with 19 amazing images Punjabi food incorporates very innovative cooking methods, be it the use of the tandoor or the concept of cooking vegetables directly over the flame thus endowing the vegetable with a great smoky flavour. The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant Baingan Bharta creation. While selecting the brinjal for this Baingan Bharta be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious Punjabi Baingan Bharta dish is worth all the time and mess it may create! The Baingan Bharta teams up well with rotis like Missi Roti, Bajra Roti, Chawal ki Roti, Tandoori Roti and Moghlai Roti. Enjoy how to make Baingan Bharta recipe with detailed step by step photos below.

Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images. Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji. To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds. The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal. To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients. Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd. Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos.

instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with 19 amazing images. instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes. Learn how to make instant kacchi kairi ka achar. To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days. Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar. The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! This instant kacchi kairi ka achar also pairs well with a bowl of hot khichdi like moong dal khichdi. Tips for instant mango pickle. 1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. 2. Alternatively grate the mangoes thickly. 3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning. Enjoy instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with step by step photos.

matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with 33 amazing images. Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Learn how to make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry. This matar kachori has a flaky crust with a savory filling of tender green peas. Crushed green peas are pepped up with few refreshing spices with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering! This recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp. I usually make this snack when we get fresh green peas during the Indian winters. But with this recipe, you can enjoy this delicious snack in any season. Kachoris are also a popular street food and the stuffing can vary from vegetables to lentils and even dry fruits. They are not much different from the Samosa except for the filling and the shape. Serve these Rajasthani vatana kachori for Breakfast or Evening Tea Snacks with green chutney and khajur imli chutney. You can also try our kachori chaat recipe. pro tips to make matar ki kachori recipe: 1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori. 2. Make sure to use fresh green peas to make this recipe for the best results. 3. Avoid overcrowding the pan to prevent the oil from cooling down. Enjoy matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with detailed step by step photos.

An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.